Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
Ingredients
- butter: 2 Tbsp
- yellow onions, halved and sliced 1/2 inch thick: 2 pound
- beef broth: 4 cans (14 ounce cans)
- beef consomme: 1 can (10.5 ounce can)
- Romano cheese: 0.25 cup (grated)
- salt and pepper: (to taste)
- slices French bread: 8 piece (toasted)
- Gruyère cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
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Pour in beef broth and consomme and simmer 10 minutes.
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Preheat oven broiler.
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Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
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Place bowls under broiler until cheese melts.
